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1 - 3 of 3 Wines By Sanguine
1
Sanguine dOrsa Shiraz
Heathcote
Available in cartons of six
Pietro D’orsa found work in Australia as a winegrower circa 1868, quenching the thirst of miners during the Victorian gold rush. Several generations later, Pietro's progeny returned to viticulture. They DNA tested some heirloom vines established by Pietro in the 1880s, replanting the rootstock to sire a unique block which is destined to yield some spectacular vintages. The most exceptional barrels of Sanguine's annual harvest are set aside for a separate term of aging and assemblage into a superior Heathcote flagship, an opulent, dark crimson homage to the estate's noble patriarch.
$5999each
$717DOZEN
EACH
DOZEN
Sanguine Inception Shiraz
Heathcote
Available in cartons of six
Sanguine Estate's inaugural release was universally embraced by enthusiasts of fine Heathcote Shiraz, the entire vintage sold out within a week. The vines have aged brilliantly and the quality of fruit has reached stellar heights. Grapes are all destemmed, lightly crushed and naturally vinified through the action of wild indigenous yeasts in small open fermenters, gravity fed into French oak barriques for an extended term of eighteen months maturation. Plum and blackberry perfumes, liquorice and black pepper, a rich textural wine of firm yet compliant tannin structure.
$3599each
$431DOZEN
EACH
DOZEN
Sanguine Progeny Shiraz
Heathcote
Available by the dozen
Several generations later, the progeny of estate patriarch Pietro d'Orsa have returned to the land with a consuming passion to create generously flavoured, impeccably balanced Heathcote wines. Sanguine employ traditional winemaking practices, Shiraz and a small component of Viognier, are hand picked and co-vinified, to achieve a marvelous expression of Heathcote, solid, seamless and exquisitely fragrant. The palate is richly laden with dark juicy fruit characters which roll through to the end, the mouthfeel is textural, the solid weight of fruit is supported by a firm length of balanced tannins.
$2199each
$263DOZEN
EACH
DOZEN
Sanguine's vineyard is trained to vertical shoot positioning trellis system, thereby opening up the canopy, reducing the risk of disease and exposing the bunches to direct sunlight for ripening. The vines are cane pruned to a single fruiting wire with a maximum of twenty buds per vine. To conserve the natural balance within the soils and overall health of vines, Sanguine have managed the vineyard organically by utilizing organic fertilizers and mulching to control weed growth. Grapes are destemmed, lightly crushed and naturally vinified through the action of wild indigenous yeasts in small open fermenters. The wine is then transferred by gravity into predominantly French oak barriques for a year's maturation.
From the moment they laid eyes on the land, they knew they had discovered something special

That something special was rich undulating fields in the shadows of Mt Ida at Heathcote in central Victoria. Tony and Linda Hunter's vision was to create a family run boutique vineyard where quality, passion and energy were reflected in the wine. Sanguine Estate vineyard and winery, established in 1997, is located approximately 5km along the Northern Highway from the turn off to Echuca, north of Heathcote. Embraced by children Mark and Jodi and their respective partners Melissa and Brett, the family worked weekends to establish the initial 16 acres that grew rapidly over the following years to 55 acres in 2002. The family's desire to produce great wine flows through every glass. Through natural winemaking techniques combined with small batch processing and hand plunging, the purity and integrity of the wine is enhanced.

Sanguine

This love for creating fine wine has its roots over 100 years ago. The great great grandfather of Tony Hunter, Pietro D'orsa, left Italy in 1868 to make a new life in Australia, becoming a vigneron in the town of Maldon 100 km west of Heathcote. Today, Mark Hunter continues this family tradition as Sanguine Estate's full time vigneron and winemaker. Sanguine's boutique vineyard and winery is a family enterprise intent on making concentrated, sophisticated and complex wines inspired by the unique Heathcote terrior, a fault line of ancient Cambrian red rock pulverized over 510 millions years into soil.

http://www.sanguinewines.com.au/ - Sanguine

Having no experience in viticulture or winemaking, Linda and Tony sent their son to study a Viticultural Course at Dookie University whilst charging him with the responsibility of maintaining and developing the property. At the same time, they engaged Matt Hunter (no relation) to produce their first vintage of Shiraz and later engaged well known Winemaker Peter Dredge. Since the 2005 vintage, son Mark Hunter has become the full time winemaker for the suite of Sanguine Estate wines with guidance from consultant Ben Riggs.

Sanguine Estate has quickly forged a reputation for its richly concentrated fruit driven Shiraz with a savoury elegant finish. The unique Heathcote climate and soil combined with the philosophies of hand nurturing low yielding vines, small batch processing and minimalist intervention, produces wines of the finest quality and complexity.

The inaugural 2000 vintage, described as a fruit bomb by one reviewer, was universally embraced by lovers of fine wine, selling out in less than one week. The subsequent vintages have been received with even greater acclaim consistently achieving 90+ ratings from National and International wine writers including Robert Parker Junior (USA), Stephen Tanzer (USA), James Halliday (Aust), Ralph Kyte-Powell (Aust), Max Allen (Aust) and Huon Hooke (Aust).

Sanguine utilize the vertical shoot positioning trellis system to open up the canopy, reduce the risk of disease and expose the bunches to direct sunlight for ripening. The vines are cane pruned to a single fruiting wire with a maximum of 20 buds per vine. Crop levels are naturally low and hence bunch thinning is generally not required and irrigation kept to a minimum with some blocks being unirrigated. To conserve the natural balance within the soils and hence the overall health of the vines, the use of chemicals is minimized. In fact, over the past few years, Sanguine have managed the vineyard organically by utilizing organic fertilizers and employing other techniques such as mulching to control weed growth. It is the practice to employ organic principals in the first instance and then if absolutely necessary, use small amounts of chemicals to target specific parts of the vineyard.

http://www.sanguinewines.com.au/ - Sanguine
http://www.sanguinewines.com.au/ - Sanguine

Ben Riggs list of achievements in the wine industry are legendary; Tatiarra, Wirra Wirra, Penny’s Hill, Mr. Riggs, Black Chook, Zontes Footsteps, Journey’s End and more. As the Sanguine business grew it became evident a Blending Master with a fine palate was required to select from the many batches of Shiraz ferments from Estate grown grapes. Ben’s involvement started at the blending table with the 2005 Shiraz and now encompasses all aspects of winemaking at the Sanguine Winery.

WARNING Under the Liquor Control Reform Act 1998 it is an offence to supply alcohol to a person under the age of 18 years. The penalty exceeds $6,000
It is an offence for a person under the age of 18 years to purchase or receive liquor. The penalty exceeds $500. Liquor Licence 51409215

ANZ Wines has no affiliation with Australia New Zealand Bank. ANZ Wines is a customer of ANZ Bank, the involvement is limited to provision of banking services